LunchRaw broccoli, cauliflower, sugar snap peas, celery and carrots are hearty travel veggies (keep in center of backpack to stay cool. Should last a couple of days depending on temperature). Hummus, crackers, fresh veggies, cheese slices, cashews & dates all make great trail food and a filling lunch while on the road or on a trail.

Engine 2 vegan chili can be found at Whole Foods. Bulk it up with tempeh and pre-cooked potatoes.McDougall’sjust-add-water soups are good served with potatoes and/or rice + tempeh.

Dehydrated soups and beans found online: Santa Fe Bean Co. for vegetarian refried beans; Taste Adventure for dry soup bases such as black bean, green split pea, minestrone and curry lentil; Outdoor Herbivore offers a wide range of dehydrated meals for the vegan backpacker, such as oatmeal, quinoa, salads, curries, burritos, rice & beans; Mary Janes Farm has an extensive list of breakfast, lunch & dinner options including oatmeal, burritos, pasta, hummus, bread, sauces, and brownies (to name jyst a few). Hot water can be poured right into the pouch and eaten, using the pouch as the bowl and as fire starter when dry. There are also bulk meals/foods available.

SnacksPre-Made Muesli Bars: 2 cups total mix of almonds, oats and hemp seeds to 2 cups total mix of raisins (optional) and/or pitted dates + 2 TBS maple syrup and 2 TBS melted coconut oil all processed in the food processor in batches, using melted coconut oil or wet hands to form the bars. Top with dairy-free chocolate chips.Store in freezer- safe containers for up to 3 months.

Vegan protein powder (we use Vega brand) to mix with water or non-dairy milk.